My crab cake recipe (gluten free) is packed with savory flavor. It uses affordable canned crab so you can have these without breaking the bank! This is a great recipe you will love!
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When it comes to making crab cakes, the quality of the crab meat is crucial. We recommend using jumbo lump crab meat, which is the highest quality of crab meat available. Large lumps of crab meat or canned crab are perfect for crab cakes because they retain their tender texture and sweet flavor. Imitation crab meat or claw crab meat is also tasty in this recipe.
In this recipe, I will show you how to make delicious crab cakes that are gluten-free and perfect for any special occasion. Whether you're hosting a dinner party or just want to treat yourself to a delicious meal, our crab cake recipe is sure to impress.
Looking for more gluten free recipes? Check out How to Make the BEST Oven Dried Orange Slices, Easy No-Knead Gluten Free Bread, and No Bake Chocolate Pomegranate Bites.
What are crab cakes?
Crab cakes are a popular dish consisting of lumps of crab meat, mixed with spices, and formed into cakes. Maryland-style crab cakes are made with a mixture of different types of crab meat, including claw crab meat. They are usually served with a crab cake sauce, usually made with mayonnaise, dijon mustard, lemon juice, and spices. These crab cakes are made with a mixture of fresh lump crab meat, typically blue crabs, and various seasonings and spices. Crab cakes are formed patties, chilled, and then pan-fried or baked.
Why You'll Love Gluten Free Crab Cakes
You'll love these gluten-free crab cakes because they are restaurant-quality, made with good ingredients and delicious seasonings. The recipe uses an 8-ounce can of lump crab meat, ensuring that you get big pieces of crab in every bite. These crab cakes are not pan-fried, but rather baked in the middle of the oven, which gives them a crispy texture on the outside and a tender, moist inside. The gluten-free Panko breadcrumbs add extra flavor and a nice crunch. These crab cakes can be made in just 20-30 minutes, making them perfect for a quick and easy weeknight dinner. With simple ingredients, you can make mouthwatering crab cakes at home in your own oven.
What crab meat should I use?
For this recipe, you can use either canned or fresh crab meat. Canned crab meat is an affordable option and works well for this recipe. It can also be a convenient option as it is already cooked and ready to use. However, if you have access to fresh crab meat, it is a more expensive option but it can be a great choice for making delicious crab cakes. Fresh crab meat will give you bigger bites of crab and a more delicate texture. The best meat for crab cakes is jumbo lump crab meat, it is the most premium and gives the most flavorful crab cakes. However, if you're on a budget, claw meat can also be used, it's a more affordable option but less delicate in texture. Using real crab meat will enhance the flavor of your homemade crab cakes.
- 2 eggs: They help bind the crab cake mixture together, adding structure and moisture.
- 1 teaspoon gluten-free Dijon mustard: It gives the crab cakes a tangy and savory flavor, and also helps to bind the ingredients together.
- 2 tablespoons mayonnaise: It adds moisture and richness to the crab cakes.
- 1 teaspoon paprika: It gives a smoky flavor to the crab cakes. You can also use red pepper, cayenne pepper, or old bay seasoning instead.
- ½ teaspoon salt: It brings out the flavors of the other ingredients for the best crab cakes.
- 1 tablespoon green onions, chopped: It adds a mild onion flavor and freshness to the crab cakes.
- ½ cup gluten-free Panko breadcrumbs: They are used as a binder, adding structure to the crab cakes and giving them a crispy texture when baked.
- A dash gluten-free Worcestershire sauce: It adds a savory, umami flavor to the crab cakes.
- ¼ teaspoon cracked black pepper: It adds a slight heat and a little bit of texture to the crab cakes.
- 9 ounces (2 cans) jumbo lump crab meat (canned or fresh): It is the star ingredient, providing the main source of crab flavor and tender texture to the crab cakes.
- 1 cup mayonnaise: It is used as a base for the crab cake sauce and also adds richness and moisture.
- 1 tablespoon gluten-free Dijon mustard: It gives the crab cake sauce a tangy and savory flavor.
- 1 tablespoon lemon juice: It adds a bright acidity and freshness to the crab cake sauce.
- ¼ teaspoon paprika: It gives a smoky flavor to the crab cake sauce.
- ½ teaspoon salt: It brings out the flavors of the other ingredients in the crab cake sauce.
- ¼ teaspoon cracked black pepper: It adds a slight heat and a little bit of texture to the crab cake sauce.
- 1 tablespoon green onions, minced: It adds a mild onion flavor and freshness to the crab cake sauce.
Note: Always make sure the ingredients you are using are gluten-free.
Preheat the oven to 375°F.
Mixing the Crab Cake Mixture:
- In a mixing bowl, combine the jumbo lump crab meat, 3 tablespoons of mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, 1 teaspoon paprika, 1 tablespoon green onions, ¼ teaspoon of salt, and ¼ teaspoon of black pepper, and gluten free panko breadcrumbs.
- Form the crab mixture into patties, about 3 inches wide.
- Place the crab cakes on a baking sheet lined with parchment paper or foil.
Cooking the Crab Cakes:
- Bake for 15 minutes, or until golden brown. Flip the crab cakes over and bake for another 15 minutes.
- In a small mixing bowl, combine 1 cup of mayonnaise, 1 teaspoon of gluten-free Worcestershire sauce, 1 tablespoon chives, ¼ teaspoon paprika, ¼ teaspoon pepper, ½ teaspoon salt, and 1 teaspoon of lemon juice.
- Serve the crab cakes with lemon wedges and the mayonnaise sauce on the side.
How to Bake in the Oven
- Preheat oven to 425 degrees F (220 degrees C). Line baking sheet with parchment paper.
- Mix gluten free Panko breadcrumbs, egg mixture, 2 tablespoons mayonnaise, green onions, ¼ teaspoon salt, and pepper in a mixing bowl.
- Form mixture into ½-inch thick patties, about 2 inches wide, and place on prepared sheet.
- Bake in preheated oven, flipping patties after 15 minutes, for a total of 15-20 minutes or until golden brown.
- Use gluten free Panko breadcrumbs for best results
- Use a cookie scoop or ice cream scoop for uniform crab cakes
- Bake in the middle of the oven for even cooking
- Line the baking sheet with parchment paper or foil for easy cleanup
- Refrigerate mixture for 5-7 minutes before cooking for firmer cakes
- Allow to cool slightly before serving with lemon wedges and mayonnaise sauce.
- Serve crab cakes with lemon wedges for added citrus flavor
- Enjoy as a main dish or as an appetizer
- Squeeze fresh lemon juice over crab cakes for extra zing
- Pair crab cakes with a green salad for a light and refreshing side
- Serve with a homemade mayonnaise sauce or hot sauce for added flavor
- For a dairy-free option, serve without any sauces or toppings.
- Worcestershire sauce: Can be replaced with soy sauce for a similar taste.
- Mustard: Can be substituted with spicy mustard for added heat.
- Hot sauce: Can be added for extra kick or replace Worcestershire sauce for spicy flavor.
- Mayonnaise: Can be replaced with sour cream or yogurt for a tangy flavor.
- Gluten free Panko breadcrumbs: Can be substituted with regular breadcrumbs for a different texture if you are not gluten-free.
- Put the spicy mayo on the tops of the crab cakes with some green onion.
- Add lemon zest and garlic powder for a fresh citrus twist
- Substitute yellow mustard for a milder flavor
- Mix in fresh parsley for added color and flavor
- Add sautéed onions for a caramelized flavor
- Use fresh garlic instead of powder for a stronger garlic flavor
- Sprinkle in celery salt for a unique savory flavor
- Cook in a hot stainless steel or nonstick skillet for a crispy crust if you'd rather make these on the stovetop
- Experiment with different types of mustard or hot sauces for spicy variations
- Try using gluten-free Dijon mustard for a tangy flavor
- Experiment with different sauce options for a unique crab cake experience
- Use paleo mayonnaise for a healthier option
- Use a storebought tartar sauce instead of this spicy mayo sauce with green onion
- Add a sweet option like honey or maple syrup to the sauce for a unique flavor
Storage & Freezing Instructions
- Place crab cakes in an airtight container or plastic container
- Cover with plastic wrap or lid
- Store in the refrigerator for up to 3 days
- To freeze, place in a mixing bowl or plastic container, making sure they are not touching.
- Cover with plastic wrap or lid
- Freeze for up to 3 months.
- To thaw, remove from the freezer and place in the refrigerator for 24 hours before re-heating in a skillet or oven.
Yes, the crab cakes can be made in advance and stored in an airtight container in the refrigerator for up to 24 hours before cooking.
Yes, this recipe calls for canned crab meat. You may also use jumbo lump crab meat.
Yes, you can use regular breadcrumbs, but it will no longer be gluten-free.
Yes, after preparing the crab cakes, place them on a baking sheet and freeze them for about an hour. Then transfer them to an airtight container or plastic bag and store them in the freezer for up to 3 months.
Yes, You can use any other type of mustard that you prefer or that you have on hand, it will change the flavor profile and might not be gluten-free.
Yes, you can use any type of mayonnaise, but it may alter the flavor and texture of the crab cakes.
Easy Crab Cakes Recipe (gluten-free)
- 2 eggs
- 1 teaspoon dijon mustard
- 2 tablespoons mayo
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 tablespoon green onions chopped
- ½ cup gluten free bread crumbs
- A dash Worcestershire sauce
- ¼ teaspoon cracked black pepper
- 8 ounces crab meat (canned or fresh) *
- 1 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon green onions minced
- Preheat oven to 375°F.
- In a mixing bowl, combine crab meat, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, paprika, green onions, salt and pepper, and gluten-free Panko breadcrumbs.
- Form mixture into patties, about 3 inches wide.
- Place patties on baking sheet lined with parchment paper or foil.
- Bake for 15 minutes, flip and bake for another 15 minutes or until golden brown.
- In a small mixing bowl, mix mayonnaise, mustard, green onions, paprika, pepper, salt, and lemon juice.
- Serve crab cakes with lemon wedges and mayonnaise sauce on the side.
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